a flavorful bowl of kimchi stew is full of bold flavor and varied textures. This is a vegan version, but can easily be made with other proteins and broths.
- 6 scallions
- 4 cloves garlic minced
- 1 Tbsp ginger minced
- 8 oz sliced mushrooms
- 4 cups veggie broth
- 2 Tbsp Lucky Foods Kimchi Hot Sauce
- 1 medium daikon radish peeled and sliced into ¼ inch rounds
- 1 cup Lucky Foods Vegan Kimchi
- 1/2 12 oz. package of silken tofu
- soy sauce as needed
- 1 Tbsp olive oil
PREP: slice the scallions, separating the white and the green hollow parts. Mince the garlic, and finely grate the ginger..
SAUTE: Heat oil in a large skillet or pan over medium heat. Add the white parts of the scallions, garlic, ginger, and mushrooms. Cook, stirring often, until mushrooms are soft (about 8 minutes) .
SIMMER: Add broth, Kimchi Hot Sauce, and daikon radish. Bring to a simmer, cover, and cook until radish is slightly softened (about 10 minutes)
SERVE: Stir in kimchi and tofu. Taste and add soy sauce to taste. Ladle into serving bowls and top with the green onions.